David Gingrass is a Professional Chef with a career spanning more than four decades. His fascination with and love of all things natural, hand-made, and beautiful allows him to view his work as both a vocation and an avocation.
Fresh-Cut Grass Consulting, Napa, CA 2008 – Current
Providing design and operational consulting for the hospitality industry. Focus on facility design for corporate dining, and systems and controls development for stand-alone restaurants.
Pacific Catch Restaurants, San Francisco, CA 2014 – 2017
Responsible for all culinary and beverage recipe development. Oversee operations in seven kitchens and mentor 18 BOH management team members. Participate on the executive team for all operations and development activities. Created an on-line communication tool for all recipes, systems, and management tools including training and new property opening systems.
Trader Vic’s Worldwide, Concord, CA 2012 – 2013
Corporate Executive Chef
Responsible for updating an 80-year-old culinary concept. Developed new core menus and recipes, built on-line culinary resource for franchise partners. Travelled extensively to train and install new menus and recipes. Responsible for on-going menu evolution and recipe development.
Hawthorne Lane, San Francisco 1995 – 2009
Executive Chef – Managing Partner
Responsible for all aspects of developing the restaurant including site selection and lease negotiation, $3.25 MM fund-raising, construction and pre-opening budget development, schematic facility design, fixture and finish specifications, construction supervision, operational systems development and documentation, staffing and training. Opened on schedule and under budget. Oversaw operations in various positions for fifteen years including General Manager and Executive Chef.
Postrio Restaurant, San Francisco, CA 1989 – 1994
Executive ChefWolfgang Puck’s Postrio opened on April 1, 1989. It was Puck’s third restaurant, his first outside of Los Angeles and Gingrass’ first head chef position with Puck. Postrio opened to rave reviews and soon became the #1 popular Bay Area restaurant in the prestigious Zagat survey.Postrio remained a San Francisco dining icon for more than twenty years, and the energy at Puck’s two-day farewell party at the end had all of the excitement of day it opened. Several memorable press clips are linked below.
Spago Restaurant, West Hollywood, CA 1986 – 1988
Kitchen ManagerResponsible for all purchasing, meat fabrication and back kitchen supervision. Developed in-house bread and charcuterie programs. Left to be a member of the Trio of Chefs on Post Street at Postrio.
Mudd’s Restaurant 1984 – 1985
Sous chef – ChefThe original Farm to table restaurant in San Ramon, CA. Mudd’s was a 90 seat restaurant built to be completely green. It sat in the middle of a five acre working kitchen farm.
Education 1981 – 1983
The Culinary Institute of America
A.O.S. Culinary Arts
Hyatt Regency – Milwaukee, WI 1980
The Chancery Pub – Wauwatosa, WI 1977 – 1979
Lead Line Cook
The Chocolate Factory Ice Cream Parlor – Wauwatosa, WI 1976